Rognon de Veau Montpensier (Calf's Kidney with Asparagus Tips and Truffles)

Ingredients

• Calf's kidney
• Butter
• 1 spoonful Madeira
• 3 spoonfuls melted meat glaze
• A dash of lemon juice
• A pinch of chopped parsley
• 50 grammes butter
• Asparagus tips
• A dozen slices of truffle

Instructions

1. Trim the kidney, leaving a small envelope of fat around it, and cut it across its thickness into 5 or 6 rounds.
2. Season it, sauté it in butter over a brisk fire and remove it onto a plate.
3. Deglaze the pan with a spoonful of Madeira.
4. Add 3 spoonfuls of melted glaze, a dash of lemon juice, a pinch of chopped parsley and 50 grammes of butter.
5. Arrange the pieces of kidney in a crown in a timbale or on a dish and moisten them with the sauce.
6. Set a fine bouquet of asparagus tips bound with butter in the middle and arrange a dozen slices of truffle on it.